Use up leftover cooked greens (which, in my experience, don’t reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.
Ingredients:
- 5 large eggs
- 2 large egg whites
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup chopped red onion
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup grape tomatoes, halved
- 1 cup cooked Swiss chard (thawed if frozen)
- ¼ cup grated Parmesan cheese
Directions:
Preheat the oven’s broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.
Preparation time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Servings: 6 – Yield: 1 frittata
Nutrition:
Calories:118.4
